Roasted Tomato-Basil Soup
This Tomato Basil Soup recipe is a delightful blend of roasted plum tomatoes, fresh basil, and aromatic garlic, all simmered in white wine to create a rich and flavorful soup. Serve this comforting dish in warm bowls and garnish with additional basil for a satisfying meal.
— Constant Cookbook
Ingredients
- 10 plum tomatoes, halved lengthwise
- 4 Tbs. chopped fresh basil
- 2 garlic cloves, minced
- 5 Tbs. olive oil
- 4 shallots, halved
- 1 1/2 cups dry white wine
- 1/2 cup water
- Salt and freshly ground pepper, to taste
Instructions
- <b>Roast the tomatoes</b>
- Preheat an oven to 400&#176;F.
- Arrange the tomato halves, cut side up, in a large roasting pan. Sprinkle 1 Tbs. of the basil and the garlic evenly over the tomatoes, then drizzle 4 Tbs. of the olive oil evenly over them. Roast until the tomatoes are soft when pierced with a fork and the skins slip off easily, about 40 minutes. Remove from the oven. Remove and discard the skins.
- <b>Simmer the soup </b>
- In a large saucepan over medium-high heat, warm the remaining 1 Tbs. olive oil. When it is hot, add the shallots and saut&#233; until translucent, about 2 minutes. Add the roasted tomatoes and garlic, wine and water and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the tomatoes have broken down, the mixture has thickened and the flavors have blended, about 20 minutes. Season with salt and pepper.
- <b>Puree the soup</b>
- Using a food processor or blender, puree the soup, stopping while it is still coarse if you like a rustic soup and continuing until smooth if you want a more refined soup. Return the soup to the pan and reheat to serving temperature. Ladle the soup into warmed bowls, garnish with the remaining 3 Tbs. basil and serve immediately. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Soup</i>, by Georgeanne Brennan (Oxmoor House, 2006).
Yield
Serves 4.
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